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Dolmeh barge mo - Persian stuffed grape leaves
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5 from 1 vote

Dolmeh barge mo - stuffed grape leaves

A classic appetizer from the Eastern Med region - this version based on the Persian-style filling with meat, rice, split peas and herbs. So tasty.
Prep Time30 mins
Cook Time1 hr 30 mins
Total Time2 hrs
Course: Appetizer/Starter
Cuisine: Persian
Servings: 30 -35 pieces
Calories: 32kcal
Author: Caroline's Cooking


  • ¼ cup yellow split peas 55g
  • ½ cup rice 90g, basmati works well
  • ½ onion diced
  • 1 clove garlic crushed
  • ¼ lb ground beef 115g beef mince, you can also used lamb and a little more is fine too
  • ¾ cup parsley 70g weight on stem, chopped, making ¾ cup chopped leaves
  • ¾ cup mint 30g weight on stem, chopped, making ¾ cup chopped leaves
  • 3 tbsp tarragon 10g weight on stem, chopped, making 3tbsp chopped leaves (or use 3tsp dried)
  • 2 tbsp dill chopped - include stems unless thick,5g weight on stem, making 2tbsp chopped (or use 2tsp dried)
  • ½ tsp turmeric
  • 1 tbsp tomato paste
  • ½ lemon juice ie from ½ lemon
  • 30 grape leaves vine leaves, jarred, approx ½ jar
  • water at various points see below


  • Put the yellow split peas in a small pan with ¾cup/ 180ml water, bring to the boil and cook for around 25 minutes until tender. Drain and set aside
  • Meanwhile cook the rice in 1 cup/480ml water, bring to the boil and cook around 10 minutes until cooked and water absorbed. Set aside.
  • While the peas and rice are cooking, cook the onions and crushed garlic in a large skillet/frying pan until softened, around 5-10 minutes. Add the ground beef/beef mince and cook until browned, breaking it up as it cooks.
  • Add the chopped herbs and the cooked rice and yellow split peas, stir well, then add the turmeric, tomato paste and ½ cup/ 120ml water. Add some salt and pepper to taste and stir well.
  • Cook for a couple more minutes until liquid has absorbed. Remove from the heat.
  • Rinse the grape leaves/vine leaves to get rid of any brine from the jar then lay a few out flat on a clean surface.
  • Spoon some of the filling mixture - around 1tbsp per leaf - in the centre of each leaf, fold in the bottom edges, then the sides, tuck in the folded sides over the filling at the top then roll from the bottom towards the tip to make a roll (see pictures above).
  • Lightly oil a large, shallow heavy-based pan or dutch oven and arrange the stuffed grape leaves in a layer across the bottom, packing them in tightly. If possible make one layer but two if you need to.
  • Squeeze over the juice of ½ lemon and pour over ½ cup /120ml water. Cover with a plate to hold them down and put the lid on then cook over a medium-low heat for around 45mins. Check towards the end that there is still a little liquid and add more lemon and water if need be.
  • Serve warm or at room temperature.


Note - I made around 30 with this mixture (about ½ of a jar of leaves), but the exact number will depend on the size of the leaves.


Calories: 32kcal | Carbohydrates: 4g | Protein: 1g | Cholesterol: 2mg | Sodium: 8mg | Potassium: 66mg | Vitamin A: 1020IU | Vitamin C: 3.3mg | Calcium: 21mg | Iron: 0.5mg